The 1 pruning is carried out from late February to early March, that is, after the fruit is harvested in spring. This pruning is the most important, mainly cutting off dense branches, slender branches, dead branches, aging branches and top branches to keep the crown short and ensure proper gaps between branches to facilitate ventilation and light transmission. Keep the drooping branches about 20 cm short to promote the formation of flower buds and flowering and fruit setting.

The second pruning is carried out from late May to early June. Cut off dead branches, pests and diseases branches first, and then lightly cut the middle and lower branches that are too dense, so as to reduce the influence of too dense branches on fruit development, and keep evenly distributed drooping branches as important fruiting branches.

The third pruning is carried out at the beginning of 10, with light pruning as the main method to ensure ventilation and proper light transmission of the crown.